Soft and chewy, with just the right amount of crunch around the edges, these monster cookies are delicious! Peanut butter. Oatmeal. Chocolate chips. M&Ms. Deliciousness!
So I made these cookies last Monday to take to a friend for his birthday. I baked half the batch, portioned the rest and stuck them in the freezer for later eating. In the days since then, I've come home a couple of times to find my roommate snacking on the frozen dough. I can't fault her. It is good dough.
Monster cookies have been on my list of cookies to make for a while. The monster cookies I've had in the past were crunchy. But these ones are soft and chewy, with just the right amount of crunch around the edges. They are so yummy! Peanut butter, oatmeal deliciousness! Oh, and chocolate chips and M&Ms. A pretty amazing cookie.
3 cups old-fashioned rolled oats
2 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon kosher
1 cup unsalted butter (at room temperature)
1 cup creamy peanut butter
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup M&Ms candies (reserve some for tops)
1/2 cup semi sweet chocolate chips (reserve some for tops)
Line a baking sheet with parchment and set aside. Preheat oven to 350.
Whisk together oats, flour, soda and salt in a bowl. Set aside.
In the bowl of mixer cream butter and sugars for 3-4 minutes. Add peanut butter and beat for another minute. Add eggs and vanilla. Beat until combined.
With mixer on low, slowly add the flour mixture and beat until everything is just mixed together and no streaks of flour remain. Stir in M&Ms and and chocolate chips.
Spoon dough into pan in large teaspoonfuls, leaving about 2 inches between each cookie. Press down gently. Place saved M&Ms on top.
Bake 10-12 minutes, or until lightly browned around the edges. Let sit on baking sheet for 3-5 minutes before transferring to cooling rack.
Comments